I’ve never used Crisco, the hydrogenated cottenseed/soybean oil shortening that has been available since 1911, for baking. In fact, the only time I have ever used Crisco was for an experiment with my second graders mimicking whale blubber. As far as I am concerned, that is all it is good for, remaining outside of the body, not being ingested. But not everyone agrees. After gorging ourselves at Thanksgiving, my friend Sarah began contemplating making cookies. She was perusing recipes in a cookbook called “The Black Family Reunion Cookbook” and every dessert called for Crisco. She had it on hand in case the motivation struck her. As outdated as Crisco seems to me, somebody somewhere is scooping a handful of hydrogenated cottenseed/soybean oil shortening right now in preparation for Santa’s arrival. Crisco scoopers, this playlist is for you:Track Listing:

Download Playlist HereMy favorite holiday cookie recipe which contains nary a trace of Crisco. These are called Reese’s Peanut Butter Temptations and are wonderful fresh out of the oven or frozen. My mom is probably madly baking them at this very moment in preparation for my return home for the holidays.

About the Author

Write.Click.Cook.Listen. These are my four horsemen of the apocalypse, the things I keep hidden from the majority of people, choosing to disclose them to the privileged few. If you happened across this blog, consider yourself one of the privileged. Like in Terry Pratchett’s novel Thief of Time, there is a fifth horseman, dance, but he removed himself before the blog began, citing personal reasons. The goal of this blog is simple. Combining the elements of food and music to create a place of harmony and chaos. Do you fit in? If so, drop me a line…writeclickcooklisten at gmail dot com.